On May 21, 8:00*am, "brooklyn1" > wrote:
> "sf" > wrote in message
>
> ... > On Thu, 21 May 2009 09:02:02 -0400, "Jean B." > wrote:
>
> >>Gee... *I will google later, but when my mom did London broil, it
> >>wasn't flank steak. *It was some very thick cut of beef. *It may
> >>have been called London broil. *I dunno.
>
> > Yes, that's what I remember too and it was labeled London Broil. *No
> > hint of what it really was on the package.
>
> All fresh meat sold in the US MUST be clearly labeled indicating from what
> animal and which cut... you are obviously incapable of reading the label.
> That the label also indicated London broil was merely a suggestion of usage,
> just like large cuts of chuck are often also labeled Pot Roast, that is not
> meant to indicate that one can't grind it for burgers/meat loaf. *London
> broil is a recipe, not a cut of meat... if it's top round it will say top
> round, if it's flank steak it will say flank steak, and if it's sirloin it
> will say sirloin... there is nothing preventing one from using such cuts for
> dishes other than London broil, all can be braised, and often are.

I can safely say it was long enough ago that those rules weren't in
place. That's why I don't see "London Broil" sold anymore. Meat is
labeled correctly now.

sf